Which of the following best describes the temperature range known as the 'temperature danger zone' in microbiology, where pathogenic bacteria can grow rapidly?

• A. 0°C to 10°C
• B. 5°C to 60°C
• C. -20°C to 0°C
• D. 60°C to 100°C

Answer: (B)

Verified step by step guidance

1. Understand that the 'temperature danger zone' in microbiology refers to the range of temperatures where pathogenic bacteria can grow rapidly, increasing the risk of foodborne illness.
2. Recall that bacterial growth slows significantly at low temperatures (below refrigeration levels) and is inhibited or killed at high temperatures (such as cooking temperatures).
3. Identify the typical refrigeration temperature range (around 0°C to 5°C) where bacterial growth is minimal or very slow.
4. Recognize that temperatures between approximately 5°C and 60°C provide optimal conditions for many pathogenic bacteria to multiply quickly.
5. Conclude that the 'temperature danger zone' is best described as the range from 5°C to 60°C, where food safety risks are highest due to rapid bacterial growth.